Directions

Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.

Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes.

Cook's Notes

Let cool for 15 minutes before serving (or let sit at room temperature for up to 8 hours).

Just made this today ... SUPER yummy .... (I gave it two personal touches: I swirled a few teaspoons of my home-made cranberry sauce into the batter "marbling" it, and then I added some very thin slices of pear before covering with the cranberries)... SCRUMPTIOUS!

This recipe is amazing! We added juice from a whole orange and the zest from a whole orange as well to give it something extra. I'm at a high elevation so I just baked it for 30 minutes and it turned out perfect. This was so easy to make!

Turned out amazing and looked just like the picture. I cooked it in a glass 9.5" round pie pan and it was the perfect size. It was still gooey and needed more time at the recommended baking time, but that could just be my crappy oven. I also added some grated orange zest because I can't resist the cranberry/orange duo. Yum! My husband tried to stretch this out as long as he could and only ate one slice a day with coffee for a week. It held up well all week with just a foil cover.

Using fresh cranberries for the first time, I found this to be very yummy. I brought it to a potluck and it was well received. I wish I knew how to store it after either 8 hours at room temperature or once it has cooled. Fridge? Seal it in a tight container at room temp?
Make ahead ok? As a new cook -- these "obvious" questions are not so obvious to me.
Thank you for a keeper recipe!